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Macha Salsa or Salsa Macha has its origins in the state of Veracruz, Mexico. It is a crunchy, nutty chile oil made with a variety of dried chiles, nuts, garlic, fried in oil and chopped. You can tweak it to your taste.

Spice up the holidays with this exquisite salsa that is served as a condiment. Spoon it over meats, fish, chicken, veggies, frittatas. I’ve been known to eat it by the spoonfuls.

Prep time: 15 minutes
Inactive prep time: 10 minutes

Makes: About 1-1/2 cups

Ingredients:
2 guajillo peppers (dried)
3 ancho peppers  (dried)
3 to 4 dried chile de arbol peppers (use 3 if you want a milder salsa)
1/4 cup unsalted, roasted peanuts
4 garlic cloves, chopped
1-1/2 cups high-quality vegetable oil (preferably, organic canals, sunflower or safflower oil)
1 teaspoon apple cider vinegar
Salt, to taste (start with 1/2 teaspoon; taste and adjust level when salsa is finished)

Directions:
1. Remove seeds and stems from the guajillo, ancho peppers and chiles de arbol.

2. Using shears, cut them into small bits (1/4-inch pieces); set aside.

3. Place the peanuts, garlic and the oil in a 6 to 8-quart saucepot (this will prevent splatters). Alternatively, use a 12-inch skillet.

4. Heat the oil, peanuts and garlic to medium-high.

5. Fry the ingredients until garlic is light brown (not dark brown).

6. Immediately remove saucepot or skillet from heat; stir in the dried pepper pieces.

7. Let the mixture cool for 8 to 10 minutes.

8. After 8 to 10 minutes, stir in the vinegar and 1/2 teaspoon salt. Taste and adjust salt level, if needed.

9. Pour the mixture into a glass blender or glass food processor. DO NOT USE PLASTIC AS IT WILL PERMANENTLY STAIN.

10. Pulse-blend the mixture to achieve a crunchy, crumbly salsa – DO NOT OVERPROCESS; DO NOT PUREE.

11. Pour the salsa into a GLASS JAR WITH A COVER (mason jars work well). Tightly seal and refrigerate the salsa up to 6 weeks.
Text & Photograph ©2021 Nancy DeLucia Real